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Game of Drumsticks

For the Throne!...I mean brine

1/2 Tbs peppercorns

1 bay leaf

1 Tbs dried thyme

5 cloves of garlic

3 allspice

3 qts cold water

1 C kosher salt

1/4 C sugar


For the drumsticks

6 turkey drumsticks

1 Tbs olive oil

1/2 tsp thyme

1/2 tsp rosemary

1/2 tsp sage

1/2 tsp tarragon

1/2 tsp pepper

1 small onion, quartered

1 small apple, quartered

2 carrots, cut in to 1" sections

1 celery rib, cut into 1" sections

1/2 bottle of good ol' fashion ale




To brine

Combine pepper, bay leaf, thyme, garlic and allspice and process til minced.  Place in a sauce pan with the salt and sugar. Add 2 cups of water and bring to a boil. Steep 5 minutes, then add to 3 quarts ice water.  Make sure brine is under 40F before adding turkey.  Brine drumsticks 1-2 hours.  Drain, rinse, and pat the gargantuan legs dry. Fr extra crispy skin, let drumsticks sit uncovered in refrigerator to dry out (4-5 hours).


To cook

Place a baking rack in a pan with sides about 2" high.  Under the rack scatter the celery, carrots, onion and apple.  Cover with a layer of beer.  Rub the drumsticks with the oil and seasonings. Arrange on the baking rack leaving a little space between the drumsticks. Cover with aluminum foil and bake at 350F oven for about 40 minutes. Remove foil and raise heat to 400F, switching to convect (if your oven has the capability).  Cook until skin is browned  then turn over to get a good even crisp throughout.  Continue cooking until thigh temperature is 175F. If skin still isn't as crisp as you like, turn the oven to Low Broil for 5 minutes and keep an eye out to make sure they don't burn.


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